hello ppk! i need your wise advice. i used to post here a fair amount under the username sokeripupu, i think, but it's been ages.

i am making that raspberry blackout thingie cake from vwv for my husband's birthday, but i am messing with it by cutting each layer into 3 and then alternating raspberry jam and chocolate frosting.

i'd really like to use the tofu mousse recipe (from vctotw i think?) but i am wondering if it will stand up to the weight of the cake. should i just go with a chocolate buttercream instead? keep refrigerated? other?

thanks in advance! i will be frosting this thing probably in about 5-6 hours and i should have thought about this sooner!

I just made the blackout cake with that mousse filling from vctotw and it was truly the greatest cake I've ever made. The filling held up better than any frosting I've ever made. You just gotta keep it in the fridge.

_________________I am not a troll. I am TELLING YOU THE ******GOD'S TRUTH****** AND YOU JUST DON'T WANT THE HEAR IT DO YOU?

thanks for the confirmation, you convinced me to try the mousse and it came out awesome!

i will say it's not the easiest cake to cut into thinner layers, and cutting each layer into 3 was impossible, so i cut them into 2 and did jam & mousse on each layer. that worked just fine, except that cutting the first layer in half turned out to be a bit of a practice round. i just reassembled and hid the one mutilated piece in the middle, no harm done!

yay! i'm glad it worked out for you! when i made it i just did two whole cakes. I'm awful at slicing cakes in half, so i don't even try anymore. I brought the cake to my mom's birthday dinner where only my sister and i were vegan, and everyone loved it and I'm not sure they knew it was vegan.

_________________I am not a troll. I am TELLING YOU THE ******GOD'S TRUTH****** AND YOU JUST DON'T WANT THE HEAR IT DO YOU?

I'm looking at half a raspberry blackout cake I made for MY husband's birthday Saturday. I can't imagine cutting those layers in half. Good on you! I've made this cake so many times, but I'll definitely have to try the mousse next time!

yeah, i was picturing a taller cake when i made this plan! the second one came out better, partly because i'd already done it once and i think it was just an easier layer to cut. the first one was cooked more around the edges which made it REALLY HARD.

my mom cuts cakes into smaller layers all the time but i think it's more of a spongecake and i think she might have a wire to do it or something. regardless, i really should have asked her for tips before i started!